Warm Greek Orzo with Feta and Tomato

Creamy and silky warm orzo cooked to perfection with tomato and topped with tangy feta.

Ingredients for Warm Greek Orzo with Feta and Tomato

  • 3 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 garlic clove minced
  • 1 ¼ cup dry orzo
  • 1 tsp oregano
  • 2 tsp chopped parsley
  • 2-3 cups water
  • 12 oz (340 g) crushed tomatoes
  • 1 oz (30 g) feta crumbled or grated for serving
  • Salt and Pepper
  • 2 tsp chopped parsley

Instructions for Warm Greek Orzo with Feta and Tomato

Heat the olive oil in a deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.

Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.

When done it will still be slightly liquid and have a risotto-like texture. Cover and let it sit for 5 minutes.

To serve, place in a shallow bowl, add feta, sprinkle with parsley, and oregano, and finish with ground black pepper.


You can store this in the refrigerator for up 3 days. To reheat, place it in a pot with 1-2 tbsp hot water and simmer (at very low heat) stirring until all of it is warm.

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